Camote Fries with Aji Dipping Sauce
Oven-roasted sweet potato fries seasoned with cumin and smoked paprika, served alongside a bright aji amarillo dipping sauce that is tangy, mildly spicy, and entirely plant-based.
Ingredients
- 2 lbs sweet potatoes, peeled, cut into fries
- 2 tbsp olive oil
- 1/2 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- 1 tsp salt
- 1/4 tsp black pepper, freshly ground
- 2 tbsp aji amarillo paste (or jarred banana pepper puree)
- 1/4 cup vegan mayonnaise
- 2 tsp fresh lime juice
- 1 clove garlic clove, minced
Instructions
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1
Preheat oven to 425°F (220°C). Line two baking sheets with parchment paper.
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2
Toss 2 lbs peeled, cut into fries sweet potatoes with 2 tbsp olive oil, 1/2 tsp ground cumin, 1/2 tsp smoked paprika, 1/2 tsp garlic powder, 1 tsp salt, and 1/4 tsp freshly ground black pepper until evenly coated.
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3
Spread the fries in a single layer across both baking sheets, making sure pieces do not touch. Bake 20 minutes, flip, then bake another 15 minutes until edges are crispy and lightly caramelized.
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4
While the fries bake, whisk together 2 tbsp aji amarillo paste (or jarred banana pepper puree), 1/4 cup vegan mayonnaise, 2 tsp fresh lime juice, and 1 clove minced garlic clove to make the dipping sauce.
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5
Serve the hot sweet potato fries immediately alongside the dipping sauce.